- 2 c. flour
- ¼ tsp. soda
- 6 egg whites
- 1 tsp. baking powder
- ½ tsp. rose flavoring
- ½ tsp. salt
- ⅔ c. fat
- 1 c. sugar
- 1 c. almonds
- 2 tbsp. milk
- 1 tsp. vanilla
- 1½ c. candied fruits
- ½ c. cocoanut
Cream fat and sugar. Add milk and flavoring. Add cocoanut and almonds. Add flour sifted with baking powder, and salt and soda. Reserve ½ cup of the sifted flour and dredge the candied fruits in it. Add this with fruits to mixture. Fold in whites. Bake in a loaf pan in a slow oven 1½ hours.
Any combination of the following candied fruits may be used:
Cherries, pineapple, citron, orange peel, lemon peel, apricot. The almonds should be blanched and shredded. Fresh grated cocoanut may be used or dessicated cocoanut soaked in milk and drained before adding to batter.
- ½ lb. butter
- ¾ lb. flour
- 2 tsp. baking powder
- ½ lb. sugar
- ½ lb. currants, or
- ⅓ lb. seedless white raisins
- 4 eggs
- Grated rind of 1 lemon
Cream butter and work in the flour, then the sugar and currants. Beat eggs well and add to mixture with lemon rind. Bake slowly 1¼ hours. Blanched almonds or candied cherries may be added. This is excellent sliced thin and served with ice cream or with tea. It keeps well.
